JP2001008836A - Heated cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To drop the gravy and fat/oil generated from meat onto a pan and to prevent the gravy and fat/oil from entering and sticking to the back face of a plate when roasting the meat on the cooking face of the plate. SOLUTION: A plurality of long protruded ribs 1b are provided parallel on the cooking face 1a of a high heat-resistant plate 1, many fat/oil lampblack passing holes 2 are bored at intervals between the ribs 1b, and short protruded ribs 1bb are arranged between the fat/oil lampblack passing holes 2. Ribs are arranged on the peripheral edges of the fat/oil lampblack passing holes 2 on the back face of the plate 1, a heater 3 is disposed not to be located below the fat/oil lampblack passing holes 2, and a pan 4 is disposed below the plate 1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker for heating a cooking plate with an electric heater and cooking food on a cooking surface in order to perform grilled meat and the like in a general household.

[0002]

2. Description of the Related Art Conventionally, when grilling meat using a hot plate in an ordinary household is performed, especially for meat and other fat-rich materials, fats and oils accumulate on the cooking surface of the plate, which is heated to cause oily smoke and odor. Next, it was radiated into the room and scattered oils and fats to the surroundings, obstructing the preservation of the indoor environment.

For this reason, measures have been taken such as using an indoor ventilation fan or operating an air purifier to remove smoke or smoke. However, if the ventilation fan and the smoke generating section are far apart, the oil smoke is completely removed. It is extremely difficult to discharge the oil, and the oil smoke is discharged after drifting inside the room. There was a problem that it remained as odor afterwards.

Therefore, in order to remove oils and fumes generated on the cooking surface, a large number of oil / fat / smoke passage holes are provided on the plate surface, oil / fat is dropped on a tray provided below the plate, and a deodorizing fan is provided. A hot plate having a function of sucking oil smoke from the oil / oil smoke passage hole and releasing deodorized exhaust gas into the room (for example, Japanese Unexamined Patent Publication No.
No. 64824) has been proposed and put into practical use.

[0005]

However, in the above-described hot plate, when grilled meat is cooked on the cooking surface of the plate, meat juices and fats from the meat are smoothly collected in the oil and oil smoke passage. However, there is a problem that the meat does not fall from the hole to the saucer provided below the plate, but remains on the cooking surface as it is, and the meat becomes greasy. A part of the plate goes around the back surface of the plate and sticks to the back surface, and there is a problem that cleaning after cooking is difficult.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in consideration of the above-mentioned problems, and has been made in consideration of the oil and oil smoke passage holes provided on the cooking surface of the plate and the oil and oil smoke passage holes on the back surface of the plate. With ribs around, meat juices and fats from the meat are smoothly collected in the oil and oil smoke passage hole and dropped down, and the meat juices and fats do not stick around the back of the plate. is there.

[0007]

According to the first aspect of the present invention, a plurality of convex ribs are provided in parallel on a cooking surface of a plate having high heat resistance, and a long hole-like oil, fat, and oil smoke passes between the ribs. A large number of holes are opened with a gap kept therebetween, convex ribs are provided between the oil and oil smoke passage holes, and a heater is provided on the back side of the plate so as not to be below the oil and oil smoke passage holes. It is a thing.

According to a second aspect of the present invention, a rib is provided on the back surface of the plate at the peripheral portion of the long hole-shaped oil-and-oil-smoke passage hole.

As a result, the gravy and fats and oils from the meat are smoothly collected in the fat and oil smoke passage and fall from there.
Oil is not easily attached to meat, making healthy and delicious grilled meat.

[0010] In addition, a part of the meat juice and fats and oils that have fallen from the oil-and-fat oil smoke passage hole do not go around the back surface of the plate and stick to the back surface.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of a hot plate as a heating cooker according to the present invention will be described below with reference to FIGS.

FIG. 1 is a cross-sectional view showing the flow of oil smoke in an embodiment of the cooking device according to the present invention.
FIG. 2 is a side cross-sectional view at the thermostat position in one embodiment of the heating cooker, and FIG. 3 is a side cross-sectional view at the filter position in the same embodiment.

Reference numeral 1 denotes a high heat-resistant preform which is curved in an arc shape from both ends toward the center with the center on the surface as the vertex.
, 1a is an upper surface of the plate 1, and cooking surfaces 1b, 1b,... On which an object to be heated such as meat is placed are provided in parallel on the cooking surface 1a. A plurality of long convex ribs, 1c is a cooking surface 1a of the plate 1, a vegetable surface formed on a flat portion without the ribs 1b, 1b, and 1d is a cooking surface 1a of the plate 1. This is a groove provided on the opposite back surface.

2, 2,... Are cooking surfaces 1a of the plate 1.
, A plurality of elongated oil-and-oil smoke passage holes 1bb, 1bb,... Opened between the ribs 1b and 1b are provided between the oil and oil smoke passage holes 2 and 2 so as to be parallel to the ribs 1b and 1b. A plurality of short convex ribs, 2a, 2a,... Are provided on the rear surface of the plate 1 so as to protrude downward at the peripheral edges of the oil / oil smoke passage holes 2, 2.

Reference numeral 3 denotes a heater detachably provided in the groove 1d of the plate 1 so as not to be below the oil and oil smoke passage holes 2, 2,. It is a tray provided freely.

Reference numeral 5 denotes an intake port A provided on one side of the tray 4. 6 is a duct provided in communication with the intake port A5, and 6a, 6a,... Are intake ports B opened on the upper surface of the duct 6.

Reference numeral 7 denotes a filter frame provided detachably at the rear of the duct 6, and reference numeral 7a denotes a handle for moving the filter frame 7. Reference numeral 8 denotes a filter which is removably sandwiched in the filter frame 7, 9 denotes a fan for blowing air provided below the filter 8, and 10 denotes a fan 9
And 10a are holes provided in this fan casing.

Reference numeral 11 denotes a bearing for supporting a shaft for transmitting a rotational force to the fan 9, reference numeral 12 denotes a pulley provided below the bearing 11, and reference numeral 13 denotes a pulley provided between the bearing 11 and the pulley 12. Belt.

Reference numeral 14 denotes a partition plate provided below the receiving tray 4, reference numeral 15 denotes an upper ventilation path formed above the partition plate 14, and reference numeral 16 denotes a lower ventilation path formed below the partition plate 14.

Reference numeral 17 denotes a substantially U-shaped heater receiving base, reference numeral 18 denotes a heater receiver to which the heater 3 is fixed and which is rotatable up and down, and reference numeral 19 denotes a heater receiving base. This is a thermostat for controlling the temperature of the power supply to the heater-3.

Reference numeral 20 denotes a lever pin for controlling the thermostat 19 to a set temperature, reference numeral 21 denotes an operation lever for transmitting an operation force to the lever pin 20, and reference numeral 22 denotes an outer frame of the electric hot plate body.

Reference numeral 22a denotes a bottom of the outer frame 22, and 22b, 22
b,... are radiating holes provided in the outer frame bottom 22a, 22
Reference numerals c and 22c denote intake ports C provided on both left and right side surfaces of the outer frame 22, and reference numeral 22d denotes an exhaust port A provided at one end of the outer frame bottom 22 for discharging purified oil smoke.

Reference numeral 23 denotes a heat shield plate for blocking heat from the heater 3 from the outer frame 22, and 24 denotes a heat shield plate and the outer frame 22.
24a is an exhaust port B formed above the gap 24, and 25 is a foot formed below the outer frame bottom 22a.

Reference numeral 26 denotes a motor for rotating the fan 9;
7 is a cooling fan for cooling the inside of the hot plate, 28
Is a duct cover formed of a heat-resistant resin provided between the duct 6 and the intake port A5.

.. Are provided at positions on both sides of the duct cover 28 opposite to the intake ports 22c, 22c, and a large number of intake ports D, 28b, 28b,. Inlet E, 2
8c and 28c are inclined surfaces provided on one side of the duct cover 28.

29 is above the duct cover 28,
A heat insulating plate provided at a specific distance, 30 is a detection pin for detecting whether or not the filter 8 is set in the filter frame 7, and 31 is a detection pin for operating the detection pin 30. Switch.

Reference numeral 32 denotes a heat insulating piece provided between the heat shield plate 23 and the partition plate 14, reference numeral 33 denotes a plug receiver for a magnet plug, reference numeral 34 denotes a fan switch for driving the fan 9, and reference numeral 35 denotes a heat insulating plate 29. Is a heat shield cover provided above.

Next, the operation of one embodiment of the hot plate constructed as described above will be described.

When grilled meat is cooked on the cooking surface 1a of the plate 1 heated by the heater 3, meat juices and fats are generated from the meat, and the meat is further heated to generate smoke.

Here, a part of the meat juice and the liquid fats and oils that cause oily smoke are formed by long convex ribs 1b, 1b... Provided on the cooking surface 1a of the plate 1, and short convex ribs. 1b
are alternately provided in parallel with each other, so that they flow downward from a slight gap between the meat and the grilled surface and gather in the oil-and-oil smoke passage holes 2, 2,. It falls positively and falls into the receiving pan 4 under the water. At this time, since the ribs 2a, 2a,... Are provided on the periphery of the oil / fat smoke passage holes 2, 2,. Here, a heater for heating the cooking surface 1a is used.
3 is matched with the groove 1d provided in a portion not facing the oil / oil smoke passage hole 2, so that it hardly comes into contact with oil or fat.

Next, the gravy and grease remaining on the cooking surface 1a of the plate 1 are further heated to generate high-temperature greasy fumes. ... it is sucked and guided to the intake port 5 and flows into the duct 6.

On the other hand, the air in the room flows into the duct 6 from the air inlets 22c provided on both sides of the outer frame 22 of the main body, and the cooling air blown from the cooling fan 27 flows to the upper surface of the duct 6. A large number of intake holes 28b, 2
By flowing into the duct 6 from 8b,..., The temperature in the duct 6 decreases from the intake port 5 to the rear of the duct 6.

The cooling air blown by the cooling fan 27 flows into the duct 6 from above the fan 9 through the air inlet 6 a provided on the upper surface of the duct 6, and further flows into the duct 6.
The inside temperature is lowered, and cooling air is blown to the motor 26 to prevent the generation of heat due to the driving of the motor 26.

The oil smoke passes through the filter 8 and is cleaned.
, A part of which passes through the lower ventilation path 16 formed below the gap 24 and is exhausted into the room from the exhaust port A22d, and the other part is an exhaust port B24a provided above the gap 24.
From the room.

Further, a radiating hole 22b is formed in the outer frame bottom 22a.
By providing a large number of heaters 22b,.
Transmitted to the outer frame from the radiating holes 22b and 22
b,... are released outside the outer frame.

On the other hand, the water in the tray 4 is heated by the radiant heat of the plate 1 to generate water vapor, and a part of the oil smoke sucked from the oil-and-oil smoke passage holes 2, 2, ... is mixed with the water vapor. It is easily adsorbed on the filter 8 by being moist. Some of the oily smoke comes into direct contact with the water in the tray 4 and is captured. Therefore, the odor is also captured by the water.

[0037]

As described above, according to the present invention,
A plurality of convex ribs are provided in parallel on a cooking surface of a plate having high heat resistance, and a plurality of elongated oil-oil soot passage holes are opened between the ribs while maintaining a gap therebetween. Also, between the passing holes, convex ribs are provided, so that the gravy and fat flowing out of the slight gap between the meat and the grilled surface are smoothly collected in the fat and oil smoke passing hole and fall below it, Oil is not easily attached to meat, making healthy and delicious grilled meat.

Further, since ribs are provided on the back surface of the plate at the periphery of the long hole-shaped oil-and-oil smoke passage hole, a part of the meat juice and oil and fat dropped from the oil-and-oil oil smoke passage hole goes around to the back surface of the plate. There is an advantage that the plate is not easily adhered to the back surface, so that the plate can be easily cleaned.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing the flow of oily smoke in an embodiment of a heating cooker according to the present invention.

FIG. 2 is a side sectional view of the heating cooker according to the embodiment of the present invention as viewed from a thermostat position.

FIG. 3 is a side sectional view seen from a filter position in one embodiment of the heating cooker according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Plate 1a Cooking surface 1b, 1b ... Rib 1bb, 1bb ... Rib 1d Groove part 2, 2, ... Oil / oil smoke passage hole 2a, 2a ... Rib 3 Heater 4 Receiving tray

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B040 AA08 AC03 AC04 AD04 AE13 CA13 CB05 CB12 EB01 EB08 ED02 NA04

Claims (2)

[Claims] 1. A plurality of convex ribs (1b, 1b,...) Are provided in parallel on a cooking surface (1a) of a plate (1) having high heat resistance, and an elongated hole is provided between the ribs. A large number of oil-and-oil smoke passage holes (2, 2,...) Are opened with a gap therebetween, and a convex rib (1b) is also provided between the oil-and-oil smoke passage holes.
b, 1bb,...), and a heater (3) provided so as not to be below the fat, oil, and smoke passage holes (2, 2,...) on the back surface of the plate. A cooking device characterized by the following. 2. A rib (2a, 2a,...) Is provided on the back surface of the plate (1) at a peripheral portion of an elongated oil-fat, oil-smoke passage hole (2, 2,...). The heating cooker according to claim 1, wherein: